Number of servings: 4
Cost per serving: R24
Meal Total: R98
Ingredient List (Marinade):
400 grams chicken breast, sliced into small cubes
1 teaspoon garam masala
1 teaspoon chilli flakes
1/4 cup yoghurt
1 teaspoon salt
Ingredient List (Gravy):
2 tablespoons butter
1 tablespoon oil
1 large onion, finely sliced
100 grams tomato, grated or diced
5 tablespoons tomato sauce
1 teaspoon ground turmeric
1 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoons ground garam masala
2 teaspoons garlic, finely grated
2 teaspoons ginger, finely grated
1 teaspoon brown sugar
10 grams coriander, finely chopped
250 ml cream
1/2 to 1 cup water
Step 1: Marinate chicken in 1 teaspoon garam masala, yoghurt, salt and 1 teaspoon chilli flakes.
Step 2: Cover and refrigerate for a minimum of 2 hours.
Step 3: Add butter and oil to a medium sized pot and place on a medium heat.
Step 4: Add onion and saute till onion is caramelised or light brown in colour.
Step 5: Add the rest of the spices, chilli flakes, ginger and garlic and cook for 30 seconds, constantly stirring.
Step 6: Add tomato and tomato sauce and cook for 1 to 2 minutes.
Step 7: This step is optional, but recommended if you like a smooth curry. Use a stick blender and blend the onion and tomato mixture till smooth.
Step 8: Add marinated chicken and half a cup of water and cook for 15 to 20 minutes on a low to medium heat. If it gets too thick, add the rest of the water.
Step 9: Add cream and coriander and cook on a low to medium heat for 5 minutes.
Best served with basmati rice or naan.